How to Butterfly a Chicken

Butterflying a chicken, also known as spatchcocking, is a simple technique that involves removing the backbone so the chicken can be flattened before cooking. This method allows the chicken to cook more evenly and often reduces cooking time while producing crispier skin. Learning how to butterfly a chicken can improve your roasting, grilling, or barbecuing results and make carving the cooked chicken easier.

1. Table of Contents

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   Prepare the Chicken and Work Area

Place the whole chicken on a clean cutting board with the breast side facing down.

Use a sharp pair of kitchen shears or a sharp knife and ensure your work area is clean to prevent cross-contamination.

• Wash your hands before handling the chicken
• Use a stable cutting board
• Prepare sharp kitchen shears or a knife

2. Remove the Backbone

Starting at the tail end, cut along one side of the backbone from the tail to the neck.

Repeat the cut on the other side of the backbone and remove it completely. You can save the backbone for making chicken stock if desired.

• Cut along one side of the backbone
• Repeat on the opposite side
• Remove and set the backbone aside

3. Flatten the Chicken

Turn the chicken over so the breast side faces up.

Press firmly on the breastbone with the palms of your hands until you hear or feel it crack slightly. This allows the chicken to lie flat.

• Turn the chicken breast side up
• Press down on the breastbone
• Flatten the chicken evenly

4. Trim and Season the Chicken

Trim away any excess fat or loose skin if necessary.

Season the chicken with your preferred herbs, spices, oil, or marinade before cooking.

• Remove excess fat if needed
• Apply your chosen seasoning evenly
• Allow the chicken to marinate if desired

5. Cook the Chicken Thoroughly

Place the butterflied chicken on a baking tray, grill, or barbecue with the skin side facing up unless your recipe states otherwise.

Cook until the thickest part of the breast and thigh reaches an internal temperature of 75°C (165°F) when checked with a food thermometer.

• Cook over the recommended heat
• Check the internal temperature before serving
• Allow the chicken to rest for a few minutes before carving

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